Garlic Roasted Eye Of Loin of Lamb
- Total Time
- 4 hours 30 minutes
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Ingredients
- 1boned loin of lamb (see note)
- Corn oil
- Salt and freshly ground black pepper to taste
- Dried thyme
- ½head garlic, poached and mashed
- 1bunch watercress
Nutritional analysis per serving (12 servings)
31 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Rub each eye of loin with oil. Rub in salt, pepper and thyme. Spread mashed garlic on loin and place it on broiler rack. Broil 3 or 4 inches from heat source for 5 minutes. Turn over meat and broil 5 minutes longer. Turn again and broil 3 to 5 minutes, until a meat thermometer registers 135 degrees in center of meat.
- Step 3
Cool lamb on a serving plate. It may be prepared 2 or 3 hours in advance. Cut into slices ¼ to ½ inch thick and serve, garnished with watercress. If meat is broiled just before serving, allow 20 minutes for juices to be reabsorbed before carving.
- Ask butcher for eyes from one full loin of lamb (the saddle), including the fillets, trimmed of all fat and tied
Private Notes